3.
Grandma’s classic rediscovered: Vanilla pudding crumble cake from a sheet pan – a taste of childhood!
Some recipes are simply timeless – like this vanilla pudding crumble cake, which transports us back to Grandma’s kitchen with every bite. Creamy pudding meets buttery crumble and a moist, airy base: a perfect interplay of textures and flavors.
Whether for Sunday coffee, the next birthday, or simply as a sweet treat – this sheet cake is quick to make, perfect for sharing, and guaranteed to delight the whole family. And the best part: It tastes just as delicious fresh from the oven as it does the next day.
Grandma’s favorite cake, reimagined! Vanilla pudding crumble cake from a sheet pan – so creamy, so crispy, so good!
Ingredients:
For a baking sheet (approx. 38 x 45 cm)
Dough:
320 g flour
200 g sugar
220 g butter
3 eggs
1 packet baking powder
1 packet vanilla sugar
Topping:
1 liter milk
2 packets vanilla pudding powder
2 packets vanilla sugar
3 tbsp sugar
Streusel:
320 g flour
150 g sugar
150 g butter
Preparation:
Cook the pudding:
Mix the pudding powder with a little milk and 3 tbsp sugar until smooth.
Bring the remaining milk to a boil, stir in the pudding mixture, and boil for about 1 minute.
Remove from the heat and let cool, stirring occasionally.
Prepare the dough:
Cream the butter with the sugar, vanilla sugar, and eggs until fluffy.
Gradually stir in the flour and baking powder.
Spread the dough onto a baking sheet lined with parchment paper and smooth the surface.
Spread the pudding:
Spread the slightly cooled pudding over the dough and smooth it out.
Make the crumble topping:
Crumble together the flour, sugar, and butter with your hands or a mixer until crumbly.
Distribute the crumble topping evenly over the pudding.
Bake:
Bake in a preheated oven at 190°C (375°F) for about 35–40 minutes, or until golden brown.
Tip:
This cake tastes best freshly baked, but it also stays wonderfully moist the next day!
Enjoy!
